GREEK YOGURT CHEESECAKE WITH CANDIED GINGER CRUST AND POMEGRANATE SAUCE

Ingredients

• ½ cup (125 ml) butter, softened
• ¼ cup (60 ml) packed brown sugar
• 4 large eggs, divided
• 1½ cups (375 ml) all-purpose flour, divided
• 1 tsp (5 ml) ground cinnamon
• ½ tsp (2 ml) ground ginger
• ¼ cup (60 ml) finely chopped crystalized candied ginger
• 4 x 8 oz (250 g) packages Greek yogurt-style cream cheese, at room temperature
• 1¼ cups (300 ml) granulated sugar, divided
• 4 tsp (20 ml) vanilla extract, divided
• 2 cups (500 ml) sour cream, divided
• 1 tsp (5 ml) finely grated lemon zest
• 1½ cups (375 ml) pomegranate seeds, divided
• 2 cups (500 ml) pomegranate juice
• ¼ cup (60 ml) brown sugar
• 1 tbsp (15 ml) cornstarch
• 1½ tbsp (22 ml) unsalted butter
• 1 cup (250 ml) pecan halves
• 1 tbsp (15 ml) granulated sugar
• pinch salt